Traditional Irish Stew
10 lb/4.5kg middle neck of lamb, chined and cut into double chops  (bones reserved).
2 onions, peeled.
1 leek, trimmed.
1 stalk celery, trimmed.bouquet garni of parsley stalks, thyme and rosemary.
1 bay leaf.
6 black peppercorns.
salt and pepper.
3 lb/1.4 kg potatoes, peeled and cut into dice.
4 floz/100 ml single cream.
2 1b/900g button onions, peeled.

The day before, place the chops in cold water to cover and leave in the fridge overnight, changing the water 2 or 3 times. Put the bones and trimmings into a large saucepan or stockpot and cover with cold water. Bring to the boil and skim the surface. Simmer for 30 minutes, skimming surface as necessary. Add the onions, leek, celery, bouquet garni, bay leaf and peppercorns, and simmer for 3 hours, still skimming. Strain the stock, then return to the rinsed out pan and boil rapidly until liquid is reduced to 1 pints/1 litre. Reserve. Drain the chops and season. Place in a flameproof casserole with the reserved stock. Bring to the boil and skim the surface. Lower the heat and simmer for 15 minutes. Add the potatoes and simmer for 30 minutes or until cooked. Remove potatoes from the casserole and mash potatoes with the cream. Add the onions to stew and cook for 15 minutes or until tender. Return mashed potatoes to the pan and stir. Adjust the seasoning to taste and serve.

Spare Ribs
4 lb/1.8 kg pork spare ribs.
2 tablespoons soy sauce.
1 tablespoon dry sherry.
2 gloves garlic, crushed.
1 tablespoon tomato ketchup.
1 teaspoon sesame oil.
tablespoon honey.
salt and pepper.
2 tablespoons vegetable oil.

Combine all the marinade ingredients together in large shallow dish. Add spare ribs and turn until coated. Cover the dish with cling film and marinate in the fridge for 24 hours, turning the ribs/spooning over marinade. To cook, you can barbecue or fry, turning once and basting frequently.

Strawberry Liqueur Ice Cream
142-ml (5-floz) carton double or whipping cream/whipped
225g (8oz) strawberries, pureed to give 150ml (1/4 pt).
2.5ml (1/2 tsp) vanilla essence.
15ml (1 tbsp) rum or maraschino.
50g (2 oz) sugar, if fresh strawberries are used.

Mix cream with all other ingredients, pour into the freezing container and freeze for - 1 hour. Turn out and whisk until smooth, then return the mixture to the container and freeze until firm. If you use tinned fruit, drain off the juice first.